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8.15.2011

Blue Ribbon Brasserie (2005) - New York

This was the first time I ever had beef marrow prepared in this way and thus started my obsession with this dish. ﻿During this visit, I also tasted the cheese fondue and the paella. Both were unmemorable. Six years later I still remember the first taste of this dish.

Beef marrow & oxtail marmalade

Prepared in the traditional vertical cut of the bone. Creamy, with a burst of beef flavor. You scoop out the marrow on spread it on the bread like a jam. The toast provides a crispy texture for the jelly like consistency of the bone marrow. Delicious!

Verdict: The bone marrow is amazing. I love that its open late, but its hard to get reservations for this spot. The popularity of this restaurant, even after all these years, shows that they still showcase quality dishes.